SOP 409.03.10: Canning Plant Operations

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 1 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

I. Introduction and Summary:

To provide guidelines to ensure consistent adherence to procedures designed to enable
the canning facility to produce top-quality merchandise which will meet the official
guidelines of the United States Department of Agriculture (USDA) Food and Drug
Administration, State of Georgia Department of Agriculture, National Canner's
Association, and other Federal, State, and local laws, rules, regulations, and directives
as may be required to provide nutritionally sound, aesthetically pleasing, and sanitarily
prepared products. This policy is applicable to the Food and Farm Services
Subdivision Cannery at Rogers State Prison.

II. Authority:

A. O.C.G.A.§§ 40-7-1.02, 40-7-1.07, 40-7-1.09, and 40-7-1.13;

B. Code of Federal Regulations, Food and Drugs: 108.25, 108.35, 113.2, 113.5,

113.10, 113.40, 114.3, 114.5, 114.10, 114.80, 114.83 (Thermal Processes for LowAcid Food in Metal Containers), and 9CFR, Part 318; and

C. ACA Standards: 5-ACI-5C-12 and 4-ALDF-4A-14.

III. Definitions:

A. I.T. - Initial Temperature.

B.  F - Degrees Fahrenheit.

IV. Statement of Policy and Applicable Procedures:

A. Canning Plant Operations:

1. The Canning Plant Operations function under the general direction of the State

Farm Administrator. Production goals are set cooperatively by the State Farm
Administrator, State Food Service Administrator and the Food and Farm

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 2 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

Services Manager in context of the demands of the Food Service Master Menu
needs. The Food and Farm Services Information Resources Manager will assist
Canning Plant personnel in matters relating to quality control and overall
consistency of canned products.

2. Product received and/or processed through Georgia Department of Corrections

Food Canning Plant shall at a minimum receive the proper care processing as
outlined herein.

3. Product received will be inspected for quality prior to receipt. Only those

products considered to be of quality acceptable for cannery processing in
accordance with applicable regulations will be received, and all others refused.

4. Product received will be accurately weighed upon receipt. It will be the

responsibility of the Canning Plant Supervisor or designated personnel to
ensure that excessive amounts of dirt, stones, and other foreign matter are not
included in the recorded weight.

a. Weight of each product received is recorded on the Daily Production

Report.

B. Processing:

1. CARROTS - Processing of product from receiving to canning is conducted

under the specific following procedures.

a. Mechanical carrot topper is used to cut the tops off the carrots. The carrots

are dumped from farm trucks into the hopper outside the plant. A conveyor
belt moves them to a brush washer, where dirt, rocks, and other large debris
are removed. Another conveyor belt moves the carrots through the wall
into the plant. They roll through a drum washer, where a high-pressure
water spray cleans the exterior surface.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 3 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

b. Next the carrots are conveyed into the abrasive peeler. This process lasts

about 1.5 minutes and causes the peel to come off. The carrots exit the
peeler and pass-through high-pressure water spray.

c. Product is conveyed through both a high-pressure drum washer and a high
pressure brush washer, completing the cleaning of the product’s exterior
surface.

d. Product moves into the dicer and carrots are cut into pieces approximately

½" x ½" x 1".

e. Product moves down the inspection line where offender labor is used to

remove any debris or sub-standard pieces of product.

f. Product is blanched for 1.5 minutes at 180  F.

g. Product moves to filler. Cans are conveyed through steam sanitizer and into

the filler. The filler places the proper amount of product into the can and
tops it with water. One (1) can per hour must be checked for fill weight.
The minimum weight for carrots is 68 oz., but not to exceed 72 oz.

h. Cans move through exhauster for approximately 4.5 minutes. The

exhauster temperature is 215  F.

i. Cans travel through Angelus seamer where lids are applied, and cans are

sealed. Cans are manually stacked in baskets for loading into retorts. The
first can from each retort is checked for initial temperature and I.T. is
recorded. Minimum I.T. is 140  F.

j. Retorts are loaded, closed, and locked. Carrots are processed for 31 minutes

at 250  F.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 4 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

k. At the end of the retort process baskets are offloaded into a can dumper and

dumped into a cooling canal. The product temperature is reduced to
between 100  F and 105  F.

l. Offender labor is used to case and palletize products. Each pallet is stamped

with the product name and date of production. Finished pallets are stored
in the warehouse awaiting shipment to Food Distribution Unit.

2. COLLARDS, KALE, AND TURNIPS - Processing of product from receiving

to canning is conducted under the specific following procedures.

a. The greens are unloaded from trucks into the sand reel outside the plant.

Dirt and debris fall from the greens through the bottom of the reel.

b. Greens pass through a washer that has liquid soap added to the water. Then

they are conveyed into the plant where they pass through the drum washer,
removing all soap residue.

c. Greens move through paddle washer and underneath high-pressure spray.

d. Greens are tumbled through a second drum washer. This is the final wash

procedure.

e. Greens are blanched for 3 minutes at 212  F.

f. Greens are run through cutters and are cut into pieces 1/4 inch or larger.

g. Product moves to filler. Cans are conveyed through steam sanitizer and into

filler. Filler places proper amount of product into can and tops it with water.
One (1) can per hour must be checked for fill weight. The minimum weight
for greens is 62 oz., but not to exceed 66 oz.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 5 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

h. Cans move through exhauster for approximately 4.5 minutes. Exhauster

temperature is 215  F.

i. Cans travel through can scrubber to remove excess product from open end

of can. Cans shall be examined periodically throughout the day to ensure
that the top edge of can is clean before exiting sealer.

j. Cans travel through Angelus seamer where lids are applied, and cans are

sealed. Cans are manually stacked in baskets for loading into retorts. The
first can from each retort is checked for initial temperature and I.T. is
recorded. Minimum I.T. is 160  F.

k. Retorts are loaded, closed, and locked. Greens are processed for 87 minutes

at 250  F.

l. At the end of retort process baskets are off loaded into can dumper and

dumped into cooling canal. Product temperature is reduced to between
100  F and 105  F.

m. Offender labor is used to case and palletize product. Each pallet is stamped

with product name and date of production. Finished pallets are stored in
warehouse awaiting shipment to Food Distribution Unit.

3. TURNIP ROOTS - Processing of product from receiving to canning is

conducted under the specific following procedures:

a. Offender labor is used to cut the tops off the turnip roots. The turnip roots

are dumped from farm trucks into the hopper outside the plant. A conveyor
belt moves them to a brush washer, where dirt, rocks and other large debris
is removed. Another conveyor belt moves the turnip roots through the wall
into the plant. They roll through a drum washer, where a high-pressure
water spray cleans the exterior surface.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 6 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

b. Next the turnip roots are conveyed into the abrasive peeler. This bath lasts

about 1.5 minutes and causes the peel to come off. The turnip roots exit the
peeler and pass through a high-pressure water spray.

c. Product is conveyed through both a high-pressure drum washer and a high
pressure brush washer, completing the cleaning of the product exterior
surface.

d. Product moves into the dicer and turnip roots are cut into pieces

approximately ½" x ½" x 1".

e. Product moves down the inspection line where offender labor is used to

remove any debris or sub-standard pieces of product.

f. Product is blanched for 1.5 minutes at 180  F.

g. Product moves to filler. Cans are conveyed through steam sanitizer and into

filler. Filler places proper amount of product into can and tops it with water.
One (1) can per hour must be checked for fill weight. The minimum weight
for Turnip Roots is 66 oz., but not to exceed 72 oz.

h. Cans move through exhauster for approximately 4.5 minutes. Exhauster

temperature is 215  F.

i. Cans travel through Angelus seamer where lids are applied, and cans are

sealed. Cans are manually stacked in baskets for loading into retorts. The
first can from each retort is checked for initial temperature and I.T. is
recorded. Minimum I.T. is 140  F.

j. Retorts are loaded, closed, and locked. Turnip roots are processed for 26

minutes at 250  F.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 7 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

k. At the end of retort process, baskets are off loaded into can dumper and

dumped into cooling canal. Product temperature is reduced to between
100  F and 105  F.

l. Offender labor is used to case and palletize product. Each pallet is stamped

with product name and date of production. Finished pallets are stored in
warehouse awaiting shipment to Food Distribution Unit.

4. ENGLISH PEAS - Processing of product from receiving to canning is

conducted under the specific following procedures:

a. Peas are removed from field in grain trucks and transported to the Canning

Plant.

b. Peas are run through two shakers and a blower before entering a large

storage hopper.

c. Peas are stored overnight in a large hopper, chilled with cold water that is

circulated through the cooling canal chiller.

d. Peas move by conveyor to the floatation machine. This device is filled with

water which has liquid soap and floatation oil added to it. Whole,
undamaged peas are floated out the top and continue through the
processing line. Peas with broken skins or other damage sink and are
deposited in the drain system. Peas pass through one stainless steel wire
drum washer which removes soap and flotation oil from the surface of the
peas.

e. Product moves down the inspection line where offender labor is used to

remove any debris or sub-standard pieces of product.

f. Product is blanched for 1.5 minutes at 180  F.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 8 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

g. Product moves to filler. Cans are conveyed through steam sanitizer and into

filler. Filler places proper amount of product into can and tops it with water.
One (1) can per hour must be checked for fill weight. The minimum weight
for English peas is 68 oz., but not to exceed 72 oz.

h. Cans move through exhauster for approximately 4.5 minutes. Exhauster

temperature is 215  F.

i. Cans travel through Angelus seamer where lids are applied, and cans are

sealed. Cans are manually stacked in baskets for loading into retorts. The
first can from each retort is checked for initial temperature and I.T. is
recorded. Minimum I.T. is 140  F.

j. Retorts are loaded, closed, and locked. Peas are processed for 21 minutes

at 250  F.

k. At the end of retort process baskets are off loaded into can dumper and

dumped into cooling canal. Product temperature is reduced to between
100  F and 105  F.

l. Offender labor is used to case and palletize product. Each pallet is stamped

with product name and date of production. Finished pallets are stored in
warehouse awaiting shipment to Food Distribution Unit.

5. IRISH POTATOES - Processing of product from receiving to canning is

conducted under the specific following procedures:

a. Potatoes are dumped from farm trucks into the hopper outside the plant. A

conveyor belt moves them to a brush washer, where dirt, rocks and other
large debris is removed. Another conveyor belt moves the potatoes through
the wall into the plant. They roll through a drum washer where a highpressure water spray cleans the exterior surface.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 9 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

b. Next the potatoes are conveyed into the abrasive peeler. This bath lasts

about 1.5 minutes and causes the peel to come off. The potatoes exit the
peeler and pass through a high-pressure water spray.

c. Product is conveyed through both a high-pressure drum washer and a high
pressure brush washer, completing the cleaning of the product exterior
surface.

d. Product moves into the dicer and potatoes are cut into pieces approximately

½" x ½" x 1".

e. Product moves down the inspection line where offender labor is used to

remove any debris or sub-standard pieces of product.

f. Product is blanched for 1.5 minutes at 180  F.

g. Product moves to filler. Cans are conveyed through steam sanitizer and into

filler. Filler places proper amount of product into can and tops it with water.
One (1) can per hour must be checked for fill weight. The minimum weight
for Irish potatoes is 78 oz., but not to exceed 85 oz.

h. Cans move through exhauster for approximately 4.5 minutes. Exhauster

temperature is 215  F.

i. Cans travel through Angelus seamer where lids are applied, and cans are

sealed. Cans are manually stacked in baskets for loading into retorts. The
first can from each retort is checked for initial temperature and I.T. is
recorded. Minimum I.T. is 140  F.

j. Retorts are loaded, closed, and locked. Product is processed for 37 minutes

at 250  F.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 10 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

k. At the end of retort process baskets are off loaded into can dumper and

dumped into cooling canal. Product temperature is reduced to between
100  F and 105  F.

l. Offender labor is used to case and palletize product. Each pallet is stamped

with product name and date of production. Finished pallets are stored in
warehouse awaiting shipment to Food Distribution Unit.

6. SQUASH - Processing of product from receiving to canning is conducted

under the specific following procedures:

a. Offender labor is used to cut ends from squash. Product is then stored in

walk-in cooler.

b. Product is unloaded into chain conveyor at end of abrasive peeler,

bypassing peeler.

c. Product is conveyed through both a high-pressure drum washer and a high
pressure brush washer, completing the cleaning of the product exterior
surface.

d. Product moves into the dicer and squash are cut into pieces approximately

½" x ½" x 1".

e. Product moves down the inspection line where offender labor is used to

remove any debris or sub-standard pieces of product.

f. Product is blanched for 1.5 minutes at 180  F.

g. Product moves to filler. Cans are conveyed through steam sanitizer and into

filler. Filler places proper amount of product into can and tops it with water.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 11 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

One (1) can per hour must be checked for fill weight. The minimum weight
for squash is 55 oz., but not to exceed 85 oz.

h. Cans move through exhauster for approximately 4.5 minutes. Exhauster

temperature is 215  F.

i. Cans travel through Angelus seamer where lids are applied, and cans are

sealed. Cans are manually stacked in baskets for loading into retorts. The
first can from each retort is checked for initial temperature and I.T. is
recorded. Minimum I.T. is 140  F.

j. Retorts are loaded, closed, and locked. Squash is processed for 36 minutes

at 250  F.

k. At the end of retort process, baskets are off loaded into can dumper and

dumped into cooling canal. Product temperature is reduced to between
100  F and 105  F.

l. Offender labor is used to case and palletize product. Each pallet is stamped

with product name and date of production. Finished pallets are stored in
warehouse awaiting shipment to Food Distribution Unit.

7. SWEET POTATOES - Processing of product from receiving to canning is

conducted under the specific following procedures:

a. Sweet Potatoes are dumped from farm trucks into the hopper outside the

plant. A conveyor belt moves them to a brush washer, where dirt, rocks and
other large debris is removed. Another conveyor belt moves the sweet
potatoes through the wall into the plant. +They roll through a drum washer,
where a high-pressure water spray cleans the exterior surface.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 12 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

b. Next the sweet potatoes are conveyed into the abrasive peeler. The sweet

potatoes exit the peeler and pass-through high-pressure water spray.

c. Product is conveyed through both a high-pressure drum washer and a high
pressure brush washer, completing the cleaning of the product exterior
surface.

d. Product moves into the dicer and sweet potatoes are cut into pieces

approximately ½" x ½" x 1".

e. Product moves down the inspection line where offender labor is used to

remove any debris or sub-standard pieces of product.

f. Product is blanched for 1.5 minutes at 180  F.

g. Product moves to filler. Cans are conveyed through steam sanitizer and into

filler. Filler places proper amount of product into can and tops it with water.
One (1) can per hour must be checked for fill weight. The minimum weight
for sweet potatoes is 78 oz., but not to exceed 85 oz.

h. Cans move through exhauster for approximately 4.5 minutes. Exhauster

temperature is 215  F.

i. Cans travel through Angelus seamer where lids are applied, and cans are

sealed. Cans are manually stacked in baskets for loading into retorts. The
first can from each retort is checked for initial temperature and I.T. is
recorded. Minimum I.T. is 140  F.

j. Retorts are loaded, closed, and locked. Sweet Potatoes are processed for 35

minutes at 250  F.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 13 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

k. At the end of retort process, baskets are off loaded into can dumper and

dumped into cooling canal. Product temperature is reduced to between
100  F and 105  F.

l. Offender labor is used to case and palletize product. Each pallet is stamped

with product name and date of production. Finished pallets are stored in
warehouse awaiting shipment to Food Distribution Unit.

8. BEETS - Processing of product from receiving to canning is conducted under

the specific following procedures.

a. Offender labor is used to cut the tops and roots from the beets. The beets

are dumped from farm trucks into the hopper outside the plant. A conveyor
belt moves them to a brush washer, where dirt, rocks and other large debris
is removed. Another conveyor belt moves the beets through the wall into
the plant. They roll through a drum washer, where a high-pressure water
spray cleans the exterior surface.

b. Next the beets are conveyed into the abrasive peeler. This bath lasts about

1.5 minutes and causes the peel to come off. The beets exit the peeler and
pass through a high-pressure water spray.

c. Product is conveyed through both a high-pressure drum washer and a high
pressure brush washer, completing the cleaning of the product exterior
surface.

d. Product moves into the dicer and beets are cut into pieces approximately

½" x ½" x 1".

e. Product moves down the inspection line where offender labor is used to

remove any debris or sub-standard pieces of product.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 14 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

f. Product is blanched for 1.5 minutes at 180  F.

g. Product moves to filler. Cans are conveyed through steam sanitizer and into

filler. Filler places proper amount of product into can and tops it with water.
One (1) can per hour must be checked for fill weight. The minimum weight
for beets is 68 oz., but not to exceed 72 oz.

h. Cans move through exhauster for approximately 4.5 minutes. Exhauster

temperature is 215  F.

i. Cans travel through Angelus seamer where lids are applied, and cans are

sealed. Cans are manually stacked in baskets for loading into retorts. The
first can from each retort is checked for initial temperature and I.T. is
recorded. Minimum I.T. is 140  F.

j. Retorts are loaded, closed, and locked. Beets are processed for 32 minutes

at 250  F.

k. At the end of retort process, baskets are off loaded into can dumper and

dumped into cooling canal. Product temperature is reduced to between
100  F and 105  F.

l. Offender labor is used to case and palletize product. Each pallet is stamped

with product name and date of production. Finished pallets are stored in
warehouse awaiting shipment to Food Distribution Unit.

9. DRY FIELD PEAS - Processing of product from receiving to drying is

conducted under the specific following procedures:

a. Storage: Upon harvest of the peas, they are to be dried at the Rogers State

Prison grain drying facility within 6 hours of harvest. The peas should be
dried down to 13% or below. Dried peas will be stored in the grain bin

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 15 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

closest to the cleaning facility and monitored closely for insect problems.
The peas must be gassed every thirty days with an approved fumigant (i.e.,
labeled for use on food products).

b. Cleaning/Bagging: The cleaning and bagging of the peas shall be done by

the Canning Plant Supervisor utilizing offender labor.

c. The gravity table will be monitored closely, when in use, by a trained staff

member to ensure the highest quality product. The supervisor shall make
adjustments as necessary to reduce the amount of rocks, splits, hulls, and
other debris in the finished product.

d. The bagger will be monitored closely by a staff member to ensure that bags

are properly filled and stitched. The scales on the bagger will be checked
on a quarterly basis by taking a bag of peas and weighing them on certified
scales and verifying the weights.

e. Sanitation: The pea building and areas surrounding it should be cleaned

thoroughly at the end of each run to minimize the risk of infestation by
insects and rodents.

f. The bagged peas shall remain in the Rogers State Prison pea building no

longer than 14 days after the completion of the processing.

g. The peas should be stacked six bags per layer and twelve layers high on

lined pallets and shipped to the Food Distribution Unit for prolonged
storage where suitable warehouse space is available.

D. Quality Assurance:

1. All equipment is cleaned daily or at any time specified by plant supervisor.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 16 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

2. Fill weight is checked at filler every hour. Fill weight log is maintained.

3. Blanche temperature is maintained at 180  F. Exhauster temperature is

maintained at 215  F.

4. All process information must be entered on Daily Process Record Form for

Still Retorts.

5. Visual can seam inspection must be performed every four (4) hours. Results

are entered on Visual Seam Inspection Report.

6. Manual can seam tear-down inspection must be performed every four (4)

hours. Results are entered on Seam Inspection Report.

7. Supervisors should closely monitor all areas where handling could contribute

to damage of can (i.e., loading baskets, dumper, and boxing area.) Emphasis
will be placed on prevention of damage to the seams of cans as a result of
handling.

8. Cans will be visually inspected prior to boxing; damaged cans are to be

removed at this time.

9. Product spoilage shall not exceed 3% of total production for each product.

E. Production Control:

1. All cans will be emboss-coded by the Closer Code Process as follows:

a. Line 1: Product Name:

1) BEETS - Indicates Beets;

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
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|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 17 of 24|
|Authority:
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|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
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2) CARRT - Indicates Carrots;

3) COLLS - Indicates Collards;

4) EPEAS - Indicates English Peas;

5) KALE - Indicates Kale;

6) IRPOT - Indicates Irish Potatoes;

7) SQUAH - Indicates Squash;

8) SPOTS - Indicates Sweet Potatoes;

9) TUGRN - Indicates Turnip Greens; and

10) TURTS - Indicates Turnip Roots.

b. Line 2: Shift:

1) Crops which require running multiple shifts are denoted on the second

line (i.e., 1 [st] Shift, 2 [nd] Shift).

c. Line 3: Lot Number:

1) Lot numbers begin on the first day of canning with zero (0) and end

when the canning of the crop has been completed (Each crop canned
has a beginning lot number of zero (0)).

2. A production Control Record will be prepared daily and maintained on file for

inspection and/or review for all products processed and/or prepared.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
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|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
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|Authority:
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|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
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3. Each batch of separate product prepared shall have a random cutting sample

made to ascertain that the predetermined standards are met. The random
sample will not be less than two (2) cans nor more than one percent per
thousand cans processed. Immediate corrective action shall be taken when the
product is found not to meet established standards. When the product can be
recycled and processed in a manner to recoup possible losses, such action shall
be taken without hesitation.

4. Product is under visual inspection during all phases of processing procedure.

If irregularity is noted at any time, product is removed, or process is halted
until problem is determined and correction(s) made.

5. At intervals of every 4 to 6 hours, complete seam/seal inspections are

conducted. Taking a can at random from the processing line, the top is cut out,
the seam is torn apart, measured with a micrometer, and findings are logged.
If any deviation from requirement is noted, the sealer in use is shut down until
the problem is corrected by equipment servicemen. Two sealers must always
be available for use, and alternate sealer is used, with inspections conducted as
outlined. In addition to the complete seam/seal inspections, visual seam/seal
inspections are conducted approximately twice hourly.

6. When product is being processed in retorts, a cooking chart is automatically

recorded, detailing cooking temperatures, length of processing, etc. These
records are kept on file for five years.

F. Sanitation:

1. Personnel:

a. Offenders involved in handling of food must have a current valid Health

Certificate, certifying that they are free from communicable diseases.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
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|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 19 of 24|
|Authority:
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|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

b. Offenders who come in contact with food are required to wear clean outer

garments, head coverings, food handling gloves and aprons when food is
being handled.

c. Thorough hand washing is required of all offenders and personnel when

beginning shift, following handling of any possibly contaminated surfaces,
and use of toilet.

2. Facility:

a. Floor of processing area is made of concrete, which is a nonporous surface.

b. Thorough cleaning of floors and work surfaces with soap and water is

performed at the end of each processing day.

c. All machinery and equipment used in connection with processing is broken

down as far as possible, cleaned, and sterilized, if applicable, at the end of
processing day.

d. Floors are continually swept using a dry cleanup process, to remove any

possible contaminants and/or pieces of product.

e. Storage areas are kept free of trash and debris, with contents stored neatly.

f. Outside areas of facility are well drained, clean, and clear of debris.

g. Lavatory facilities with adequate hot and cold running water, soap, and

paper towels are available for use by offenders and institutional personnel
in maintaining proper cleanliness.

h. Utensils and equipment are constructed of noncorrosive materials which

will not adversely affect product by chemical action or physical contact.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
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|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 20 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

i. Regular monthly inspections are conducted by Senior Institutional

Sanitarian to monitor general sanitation practices and determine possible
occupational health hazards.

G. Safety:

1. All equipment is maintained in accordance with Georgia Department of

Corrections and the Occupational Safety and Health Act regulations.

2. Offenders are thoroughly instructed on all aspects of safety before being

allowed to initially enter work area. This includes operation of equipment;
location of hot water pipes and other hazards; instruction concerning keeping
hands away from moving conveyors, etc., proper methods of handling cooking
vessels of extreme temperatures; proper use of knives and other sharp objects;
necessary care to prevent slipping on wet floor, and any other precautions and
instructions as may be necessary.

3. Weekly Safety meetings pertaining to work area specific topics will be

mandatory. A copy of the meeting minutes including a list of attendees should
be maintained on site for a period of two (2) years.

4. It will be the responsibility of all farm staff to monitor farm operations daily to

ensure the safety of both the staff and offenders assigned to this work area.

H. Security:

1. When use of knives by offenders are necessary, issue is made by offender name

and number, and is checked off when task is completed, and knives are turned
in. When not in use, knives shall always be secured under lock and key, in
accordance with departmental and institutional security regulations.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
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|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 21 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

2. When tasks are performed by offenders which require the use of knives, close

supervision and constant monitoring is maintained by correctional officers and
supervisors.

3. Offenders are transported to and from the canning facility and supervised on

the job by correctional officers.

4. When not in operation, facilities are secured to prevent unauthorized entry.

I. Record Keeping: Production records are maintained on a Daily Production Log.

The product is tracked from the time it is received from the field as raw product to
processing, canning, and putting in cases as finished product. The condition of
product, quantity, weight, etc., is noted. Data is compiled into report form and
submitted on a weekly basis to institutional farm manager.

J. Closing Inspection:

1. Examination and Cleaning of Empty Containers:

a. Empty containers and closures shall be evaluated by the establishment to

ensure that they are clean and free of structural defects and damage that
may affect product or container integrity. Such examination should be
based upon a statistical sampling plan.

b. All empty containers and closures shall be stored, handled, and conveyed

in such a manner that will prevent soiling and damage that could affect the
hermetic condition of the sealed container.

c. Just before filling, rigid containers shall be cleaned to prevent

incorporation of foreign matter into the finished product.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
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|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 22 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

2. Closure Examinations for Rigid Containers:

a. Visual Examination: A closure technician shall visually examine the

double seams formed by each closing machine head. When seam defects
(i.e., cutovers, sharpness, knocked down flanges, false seams, droops) are
observed, necessary corrective actions, such as adjusting or repairing the
closing machine, shall be taken. In addition to the double seams, the entire
container shall be examined for product leakage or obvious defects. A
visual examination shall be performed on at least one container from each
closing machine head, and the observations, along with any corrective
actions, shall be recorded. Visual examinations shall be conducted with a
frequency that is enough to ensure proper closure and should be conducted
at least every 30 minutes of continuous closing machine operation.
Additional visual examination shall be made by the closing technician at
the beginning of production, immediately following every jam in the
closing machine, and after closing machine adjustment (including
adjustment for changes in container size).

b. Teardown Examination: Teardown examinations of double seams formed

by each closing machine head shall be performed by a closure technician
at a frequency that is enough to ensure proper closure. These examinations
should be made at intervals of not more than 4 hours of continuous closing
machine operation. At least one container from each closing head shall be
examined on the packer's end during each regular examination period.
Examination results along with any necessary corrective actions, such as
adjusting or repairing the closing machine, shall be promptly recorded by
the closure technician. The establishment shall have container specification
guidelines for double seam integrity on file and available for review by
Program employees. A teardown examination of the can maker's end shall
be performed on at least one container selected from each closing machine
during each examination period except when teardown examinations are
made on incoming empty container or when, in the case of self

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 23 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

manufactured containers, the containers are made in the vicinity of the
establishment and the container plant records are made available to
Program employees. Additional teardown examinations on the packer's end
should be made at the beginning of production, immediately following
every jam in a closing machine, and after closing machine adjustment
(including adjustment for a change in container size). The following
procedures shall be used in teardown examinations of double seams:

1) Micrometer Measurement: For cylindrical containers, measure the

following dimensions at three points approximately 120  apart on the
double seam excluding and at least one-half inch from the side seam
junction:

(a) Double seam length - W;

(b) Double seam length - S;

(c) Body hook length - BH; and

(d) Cover hook length – CH.

2) Maximum and minimum values for each dimensional measurement

shall be recorded by the closure technician.

K. Quality Control:

1. It will be the responsibility of the Canning Plant Manager to monitor all areas

of the plant and to address quality control issues as they arise.

a. Staff must be acutely aware of problems arising from post processing

handling. (i.e., damage to seams, bent cans, etc.)

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|Policy Name: Canning Plant Operations|
|Policy Number: 409.03.10|Effective Date: 08/02/2022|Page Number: 24 of 24|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

b. Staff shall closely monitor boxing area and remove suspect products from

boxing line.

c. Plant manager should review all pertinent processing records (i.e., cooker

charts, fill weights, initial temperatures, etc.)

2. Product spoilage should be maintained at a level not to exceed 3% of total

annual products.

a. Whenever product spoilage arises, a sample of product from the same lot

number should be pulled at random and sent to the National Food
Processors Association laboratory for testing.

b. Based upon results of test, corrections should be made immediately to

prevent future spoilage.

c. Plant Manager should work closely with FDU Warehouse Manager to

monitor product quality throughout the year.

V. Attachments: None.

VI. Record Retention of Forms Relevant to this Policy: None.